Pressure Cooker Red Beans and Rice | Recipe Cart

Name: Pressure Cooker Red Beans and Rice | Recipe Cart
Total time: 1 min
Ingredients: 2 tablespoons vegetable oil; 1 large yellow onion, finely chopped; Kosher salt; black pepper; 3 celery stalks, finely chopped; 1 green bell pepper, finely chopped; 10 garlic cloves, finely chopped; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon sweet paprika; 1/2 to 1 teaspoon ground cayenne, to taste; 1/2 teaspoon ground sage (optional); 1 pound dried red kidney beans (no need to soak); 12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins; 1 smoked ham hock (about 10 ounces); 3 dried bay leaves; 3 fresh thyme sprigs or 1 teaspoon dried thyme; Cooked rice, for serving; Sliced scallions, for serving; Louisiana-style hot sauce, for serving

getrecipecart.com

This is a pressure cooker spin on the New Orleans classic (though we have a

View full recipe on getrecipecart.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

Pressure cooker
Pepper mill
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Fork
Serving bowl

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt
black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving